A fragrant Afghan rice pudding cooked with sugar, cardamom, rose water, and scattered with pistachios and almonds. This beloved dessert is silky, aromatic, and deeply comforting with every warm spoonful.
Ingredients
1 cup short-grain rice
4 cups whole milk
1/2 cup sugar
4 cardamom pods, crushed
2 tbsp rose water
1/4 cup chopped pistachios
1/4 cup slivered almonds
2 tbsp butter
Pinch of saffron threads
1 tbsp ground cardamom
Instructions
1Rinse rice thoroughly and soak in water for 30 minutes. Drain well before cooking.
2Melt butter in a heavy saucepan. Add drained rice and stir for 2 minutes to toast lightly and coat the grains.
3Pour in milk and add crushed cardamom pods and saffron threads. Bring to a gentle simmer over medium-low heat.
4Cook, stirring frequently, for 25-30 minutes until the rice is very soft and the mixture has thickened to a creamy pudding consistency.
5Stir in sugar and rose water. Cook for 5 more minutes. The pudding should coat the back of a spoon.
6Pour into serving bowls and top with chopped pistachios and slivered almonds. Serve warm or chilled.
Did You Know?
Shola-e-ghorbandi takes its name from the Ghorbandi people of central Afghanistan, who are credited with perfecting this particular style of rice pudding.